Keto Vegetable and Shrimp Fried Rice

Elevate your low-carb dining with this flavorful Keto Vegetable and Shrimp Fried Rice! A vibrant and healthy twist on a beloved classic, this quick and satisfying dish swaps traditional rice for nutrient-packed cauliflower rice, making it perfect for ketogenic and gluten-free diets. Packed with succulent shrimp, crisp zucchini, sweet bell peppers, and a medley of tender peas and carrots, all stir-fried in aromatic sesame oil, garlic, and ginger, this recipe bursts with bold, savory flavors. A hint of coconut aminos ties it all together, delivering a soy-free, keto-friendly alternative to soy sauce. Ready in just 30 minutes, this easy keto meal is perfect for busy weeknights and can be garnished with green onions or toasted sesame seeds for an extra layer of texture and flavor. Ideal for satisfying takeout cravings without breaking your carb count!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 1 pound Shrimp, peeled and deveined
• 2 large Eggs
• 3 tablespoons Coconut aminos (or soy sauce substitute for keto)
• 2 teaspoons Sesame oil
• 2 teaspoons Minced garlic
• 1 teaspoon Grated ginger
• 4 stalks Green onions, sliced
• 1 medium Bell pepper, diced
• 1 medium Zucchini, diced
• 1 cup Frozen peas and carrots mix
• 2 tablespoons Avocado oil (or any keto-friendly oil)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Optional toasted sesame seeds for garnish

Directions

Step 1

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.

Step 2

Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

Step 3

In the same skillet, add another tablespoon of avocado oil. Stir in the minced garlic, grated ginger, and whites of the green onions. Cook for 30-60 seconds until fragrant.

Step 4

Add the diced bell pepper, zucchini, and frozen peas and carrots mix. Stir-fry the vegetables for 3-4 minutes until they are tender but still slightly crisp.

Step 5

Push the vegetables to one side of the skillet. Crack the eggs on the other side and scramble them. Mix the scrambled eggs into the vegetables once cooked through.

Step 6

Increase the heat to high, and add the cauliflower rice to the skillet. Pour in the coconut aminos, sesame oil, salt, and black pepper. Stir everything together and cook for 3-4 minutes, allowing the cauliflower rice to absorb the flavors.

Step 7

Add the cooked shrimp back into the skillet. Mix until evenly distributed and heated through, about 1-2 minutes.

Step 8

Remove the skillet from heat and garnish with the greens of the sliced green onions and, if desired, toasted sesame seeds.

Step 9

Serve immediately and enjoy your keto vegetable and shrimp fried rice!

Nutrition Facts

Serving size	(1749.9g)

Amount per serving	% Daily Value*
Calories	1508.2

Total Fat 73.8g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 11.7g
Cholesterol 1257.8mg	0%
Sodium 3426.4mg	0%
Total Carbohydrate 81.8g	0%
Dietary Fiber 25.9g	0%
Total Sugars 42.3g
Protein 144.6g	0%

Vitamin D 82IU	0%
Calcium 505.6mg	0%
Iron 12.5mg	0%
Potassium 4087.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 36.8%

Carbs: 20.8%